Victorian Sponge
our classic Victorian Sponge recipe is a great cooking-with-kids option, and serving the cake in our empty jars creates an added bit of theatre, as well as enabling you to control portion size (it’s also a great birthday party idea!).
Prep time: 20 mins
Cooking time: 20 mins
Serves: 12
Recipe is great with...
Traditional Recipe
Raspberry Jam
Alternatives:
-
Alternatives:
- Raspberry Jam - nothing but Fruit or
- Strawberry Jam
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Ingredients: - 175g (6 oz) Self-raising flourPinch of salt110g (4 oz) Soft margarine110g (4 oz) Caster sugar2 large Eggs1 tsp Vanilla essenceGenerous portion of Raspberry Jam125ml Fresh whipped cream
-
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Preheat the oven to 190ºC/375ºF/gas mark 5.
-
Combine all the ingredients together in a bowl and beat until absolutely smooth (1 – 2 minutes).
-
Half the mixture into a round baking tin – give it two or three light taps to settle the cake mixture.
-
Bake on the shelf just above the centre of the oven for 15 – 20 minutes or until the cake is well risen and golden.
-
Leave it to cool on a wire rack
-
When cool half the cake, and spread one side with a generous dollop of our Raspberry Jam, and fresh cream, before sandwiching back together.
- Cut cake slices and serve using empty Folláin jars
-
Here are a few nice ideas to shake up, or personalise your own take on the Victorian Sponge classic
- Add coconut shreds to cake batter
- Use curds (Passionfruit or Lemon) as filling.
- Add cocoa powder to batter to make a rich chocolate sponge. Layer with our Caramel Sauce.
-
Preheat the oven to 190ºC/375ºF/gas mark 5.
Ingredients
- Ingredients: - 175g (6 oz) Self-raising flour
- Pinch of salt
- 110g (4 oz) Soft margarine
- 110g (4 oz) Caster sugar
- 2 large Eggs
- 1 tsp Vanilla essence
- Generous portion of Raspberry Jam
- 125ml Fresh whipped cream
Method
-
Preheat the oven to 190ºC/375ºF/gas mark 5.
-
Combine all the ingredients together in a bowl and beat until absolutely smooth (1 – 2 minutes).
-
Half the mixture into a round baking tin – give it two or three light taps to settle the cake mixture.
-
Bake on the shelf just above the centre of the oven for 15 – 20 minutes or until the cake is well risen and golden.
-
Leave it to cool on a wire rack
-
When cool half the cake, and spread one side with a generous dollop of our Raspberry Jam, and fresh cream, before sandwiching back together.
- Cut cake slices and serve using empty Folláin jars
-
Here are a few nice ideas to shake up, or personalise your own take on the Victorian Sponge classic
- Add coconut shreds to cake batter
- Use curds (Passionfruit or Lemon) as filling.
- Add cocoa powder to batter to make a rich chocolate sponge. Layer with our Caramel Sauce.
